HOW TO MAKE GRAVY

DRY-ROASTED MEATS, POULTRY AND PAN-FRIED MEATS – Remove meat to a hot platter. Leaving crusty bits in pan, pour drippings into a measuring cup. let fat rise to the top of the drippings and skim off fat, reserving 2 tablespoons. return reserved fat to pan. stir in 2 tablespoons flour. cook over low heat until bubbly. add enough water, milk or potato water to drippings in measuring cup to equal 1 cup. quickly stir into pan. heat to boiling, stirring constantly; boil 2-3 minutes. season with salt and pepper. strain if desired.

FOR POT ROASTS AND OTHER BRAISED MEATS THAT PROUCE LOTS OF NATURAL MEAT JUICES AND NOT “CRUSTY” DRIPPINGS IN THE PAN – Drain pan juices into a measuring cup and add milk, water, broth or potato water to equal 1 1/2 cups. return to roaster; heat on medium-high. pour 1/2 cup cold water into a shaker or jar. add 1/4 cup flour; shake well. stir into the pan, cook and stir until bubbly. reduce heat and simmer 2-3 minutes. season to taste.